Here’s a super rice, and delicious curry using all the flavours of Bengal. I can’t really add much more to this other than it’s a really glossy and impressive sauce, packed with flavour. It’s a mild, fragrant sauce that’s a little different from other Indian curries. Lovely stuff.
800g stewing beef (cut into 4cm cubes)
3 teaspoons turmeric powder
1 teaspoon salt
1 lime (juice of)
5 tablespoons mustard oil (or vegetable oil)
3 onions (roughly chopped)
1 tablespoon fresh ginger (chopped)
5 garlic cloves (chopped)
2 green chillies (finely chopped)
2 bay leaves
2 teaspoons brown mustard seeds
1 teaspoon cumin seeds
1 teaspoon chilli powder
2 teaspoons garam masala
400ml coconut milk
1 teaspoon sugar
coriander for garnish
Coat the beef with the turmeric, salt and lime juice and set aside. In a food processor, blend together the onion, ginger, garlic, mustard seeds, cumin seeds, chilli powde, green chillies and 1 tablespoon of the coconut milk into a very smooth paste. Heat the oil in a large pan over a moderate heat. When hot, add the onion paste and bay leaves and fry for 4-5 minutes until soft and lightly browned. Add the beef and cook for 10 minutes, stirring constantly. Pour in the coconut milk, sugar and 350ml water, bring to a boil then reduce the heat to low and gently simmer for 90 minutes partially covered until the sauce has reduced into a rich glossy consistency and the meat tender. Remove from heat, add more salt to your taste and serve.
Serve with plenty of fluffy basmati rice.